When talking about absinthe, many people will share stories about hallucinations they experienced while under its influence. It is no surprise since absinthe was popular with artists and hedonists of France’s Belle Epoque; yet how many of these accounts are accurate remains uncertain.
Absinthe was first produced as a patent medicine by a French doctor living in Couvet, Switzerland in 1792. Soon thereafter, word spread about its psychedelic and mind-altering effects across Europe; quickly becoming popular among artists and bohemians.
Absinthe’s high alcohol content renders it dangerous when taken undiluted and, thus, most often served in cocktails. One popular method involves placing a sugar cube onto a slotted spoon over an absinthe shot and gradually pouring cold water over it until all the sugar dissolves – this process is known as louching and contributes to both its cloudy appearance and sweet taste.
There are other ways to enjoy absinthe as well. Ernest Hemingway popularized Death in the Afternoon, in which you add one shot of absinthe to a glass of sparkling wine and stir before garnishing with lemon twists. Some also use absinthe as part of cocktails made with gin or vodka – though this may result in less refined and bitterer beverages.